(I do this several times.) Add more fat to the wok whenever the rice sticks. When it's ready, scoop the rice into bowls and serve immediately with the stir-fried kale leaves and thin stems.
As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.